Sinfully Satisfying Sweet Potato Soup

Ermahgawd, I can’t even sum up all of my emotions triggered from this soup. I’ve never made a bisque without heavy cream, but coconut milk is just as much a wow. It still adds a subtle flavor that’s not too overwhelming. I am also still on cloud 9 after buying an immersion blender so get prepared for some squash curry kale soup coming up. I added cooked carrots for more color and substance and the flavors of the sweet potatoes stand on their own. This Sweet Potato Bisque will be a lunch and dinner favorite this week.

Directions.

In a large pot, sauté onions in hot oil and garlic over medium heat.

While onions are becoming tender and translucent, pierce peeled sweet potatoes with a fork and pop each in the microwave for 2-3 min to soften. Once softened, cut into 1/2″ to 1″ cubes. Toss potatoes into large pot with garlic and onions.

Meanwhile, in a small saucepan, add baby carrots and cover with water. Bring to a boil and cook until carrots are tender. Add cooked carrots to large pot.

Sauté carrots and sweet potatoes until tender.

Pour vegetable stock over potatoes and carrots and bring soup to a boil. Once boiling, cover and simmer 10-15 min. Then, remove from heat and allow to cool slightly.

Purée soup using an immersion blender, food processor or blender. Once your desired consistency is reached, fold in coconut milk and add salt and pepper to taste.

Garnish with coconut flakes and enjoy!

Adapted from Ali Rakowski’s “G.I.T. Sweet Potato Bisque” for Whole30. This can also be found in her cookbook, Bowls of Love: Paleo Soups for the Seasons.